A great base for any pasta sauce, soup or stew; Canned Stewed Tomatoes is an inventive way to jazz up baked chicken or broiled seafood. Each jar is packed with tomatoes, onions, celery, and green bell pepper, making meal prep fast and easy!
CANNED STEWED TOMATOES
Canned Stewed Tomatoes are an additive type of recipe. They’re great added to soups and stews, and a great replacement for ketchup in a meatloaf recipe. Stewed tomatoes are best used in dishes that require either larger chunks of cooked tomato. Think of dishes such as pot roast, or foods that require longer cooking times, such as stew and chili. In essence, Canned Stewed Tomatoes are a condiment of sorts.
A pantry stocked with Canned Stewed Tomatoes will eliminate the need to chop so many veggies at once. Many of your favourite dishes have onions, celery, and green bell peppers. Having jars of stewed tomatoes in your pantry will save you lots of prep time later on. The aromatic flavours of the onion and the celery are still present and preserved perfectly in individual-use jars.
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WHY YOU SHOULD MAKE THESE
You can find stewed tomatoes in the canned vegetable section of most local grocery stores. But, the taste of homemade Canned Stewed Tomatoes is much better. When you make your own, you can control the sodium. You also eliminate the use of chemicals and preservatives found in the store-bought variety.
I find that most of the stewed tomatoes you buy at the store are okay in a pinch. I do use them from time to time, but there’s one thing particularly that I don’t like about them. Most of the brands leave the skin on the tomatoes. I don’t know about you, but I do not care for cooked tomato skins.
The skin doesn’t break down very well at all. A piece of it will leave you with a weird, chewy bit that’s hard to swallow. Take the time to prepare the stewed tomatoes now, you’ll save yourself time and energy when preparing meals later!
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
Here is a list of the ingredients you will need to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Tomatoes – It’s the main ingredient and you will need about 30 medium-sized tomatoes.
- Vegetables – You will need celery, onion, and green bell pepper for this recipe.
- Sugar – It will help to sweeten the sauce and take some of the acidic taste away from all of those tomatoes.
- Seasonings – These build up the flavour, making this a quick and easily prepared sauce for many meals. The seasonings include paprika, chili powder, basil, salt, and ground black pepper.
WATER BATH CANNING METHOD
STEP 1: PREPARING THE JARS
Some canners say that if you need to boil the jars longer than 10 minutes, then you don’t need to sterilize the jars. I say no! Canning is not as simple and cheap as frying an egg. It takes time, and an investment if you don’t already have the equipment. Eliminate any risk whatsoever by always sterilizing your jars. It’s easy to do and your Canned Tomato Sauce will thank you! Wash the jars in hot, soapy water. Rinse the jars well under running water to get rid of any soap residue.
Transfer the jars to a large pot of water. Bring to a boil and boil for 2-3 minutes. Using a jar wrench/lifter, lift the jars out of the water, tilting to pour out the water. Be careful; it’s hot! Stand the jar up on a baking sheet. Once all of the jars are on the baking sheet, place them into your preheated oven at 200 degrees F. This will keep them hot and away from any contamination.
STEP 2: PREPARING THE SEALS AND RINGS
Mason jars are equipped with three parts. The first is the jar. The second and third parts combine to form the lid. The flat disc with the rubber ring on the bottom is the seal. Finally, the circular part that actually screws onto the jar is called a screw band. Depending on the brand or the recipe you’re reading, the names of these things can vary. But, they all do the same thing.
The screw bands never come in contact with the food, so they do not need to be washed or sterilized. But, because I want to eliminate any risk of contamination, I make sure they’re clean. After all, they have been sitting in a warehouse before they got to the store, and then finally, to me. That’s too many germs for my comfort level! I wash them in hot, soapy water, rinse them well, and transfer them to a bowl until I need them. The sealing disk/sealing ring needs a little more consideration.
If you look at the bottom of the lid, you will see a reddish-brown rubber ring. It’s attached to the lid. This ring has a huge job! It is pretty much in charge of keeping your food safe for long-term storage. Place the lids into a glass bowl. I like to separate them so that they are not all stacked. When I’m ready to ladle the food into the jars, I pour a kettle of boiling water over the lids so that they are sterile and the rubber band softens. That’s it. You have now prepared your jars. Next, we need to get the canner ready!
STEP 3: PREPARING THE CANNER
You can buy a canning pot, but you don’t have to do that. Any stock pot will do just fine. Be sure that the pot is tall enough to hold enough water so that your jars are covered by at least an inch of water. Fill the canning pot accordingly. Also, be sure to insert a canning rack or mat into the bottom of your pot. If you buy a canning pot it will come with one. Otherwise, you can buy them for any pot size. Never let your jars touch the bottom of the pot when boiling. They could easily break and your Canned Stewed Tomatoes will be lost. Once you’ve done this, bring the water to a full boil.
In most cases, if you’re new to canning, you might notice some white residue on the jars after all is said and done. This can easily be cleaned off once the jars are cool. A few tablespoons of white vinegar in the boiling water helps to eliminate most of it. I use it every single time.
Lastly, it’s always a good idea to keep a kettle of boiling water close by. Depending on how many jars you need to process, you might have to boil them in batches. You will be surprised at how quickly rapidly boiling water can evaporate. Having a kettle of boiling water will allow you to easily top up the canning pot without altering the temperature of the water.
STEP 4: FILLING THE JARS
Depending on the recipe, filling the jars is quite easy. Having some inexpensive equipment on hand can make this process much easier. Invest in a canning funnel. It will help you ladle the food into the jars without making a mess. Remember to pay attention to the recipe’s recommended headspace. This is the amount of empty space from the top of the food to the very top of the jar. Also, it’s imperative to keep the rim of the jar clean to ensure a good seal. You will also need a bubble remover. You can buy these, but I’m not a fan of them. A clean wooden chopstick does the same thing. Removing bubbles will prevent mould from growing.
Lastly, you will need a magnetic lid lifter. Remember how I said the flat sealing lids will be submerged in a bowl of boiling water? Well, you can’t just pick them up with your hands. First of all, it’s hot! Secondly, you will want to eliminate the risk of any contamination. Do not touch the underside of the lid. Period! Using a magnetic lid lifter will allow you to pick up the lid and position it right onto the rim of the jar without ever touching it.
Finally, you will need to screw on the metal screw bands. In most cases, the food in the jars is scalding hot, so you can’t touch the jars to tighten the lids. But, that’s a good thing! You should never over-tighten the lids. Place the screw band over the jar and tighten it with one hand. It should be snug, not tight. Now, that’s it! You’re ready to boil these jars!
STEP 5: BOILING THE JARS OF FOOD
Carefully lift the jars of Canned Stewed Tomatoes straight up using a jar wrench/lifter. Lower the jar into the pot of boiling water. Fill the canning pot with jars in this manner. Don’t jam the jars in; leave a little bit of space between the jars. I aim for about a centimetre or a finger’s width. Remember, you can process the jars in batches.
Once the canning pot is loaded, place a lid on the pot, and start your timer according to the recipe you are following. If the water is not at a full boil, do not start timing until it is! When the time is up, use the jar wrench to lift the jars straight up out of the water. Transfer the jars to a flat surface that has been lined with a few layers of kitchen towels. Allow the jars to fully cool – at least 24 hours! Finally, wipe the jars down, label them with contents and date, and store them in a cool, dark cupboard or pantry.
Some people remove the screw bands after the jars have cooled for 24 hours. I remove them just to check if there is a good seal. I put them back on once I’ve checked. It’s up to you if you want to leave them off. If you notice that a jar has not been sealed, you can either discard it or refrigerate it for immediate consumption. Only do so if you are 100% sure the food has not been compromised and that it is safe to eat.
USING YOUR SUPPLY
I’m glad you asked! Think of stewed tomatoes as a base for many of the recipes you already prepare. You can use stewed tomatoes to start a dish. Or you can add them to a dish to complement and enhance flavours as you cook. I’ve already mentioned adding stewed tomatoes to soup and chili recipes. There’s so much more that you can do with them though.
Pour a jar of sauce into a pan. Over medium heat, allow the stewed tomatoes to simmer, stirring occasionally, until thickened and reduced. Once the mixture is thick, allow it to cool and you have a great pizza sauce ready to go! Another great way to use stewed tomatoes is to add them to the water when cooking rice. This works best with instant rice.
Canned Stewed Tomatoes are a great substitute for canned Manwich too. Just brown the ground beef, pour in the stewed tomatoes and simmer until all heated through. Taste for seasoning and pile high onto fresh burger buns. (I like cheese on mine too, but it’s completely optional!) Oh, and if you’re preparing a pot of Bolognese, be sure to add a few cups of stewed tomatoes – so good!
Simmering types of recipes work very well with Canned Stewed Tomatoes. Use stewed tomatoes in recipes such as Chicken Cacciatore, or in combination with broth when preparing a risotto. And, always think about adding a jar of sauce to any roast pork, roast beef, or roast chicken dish. It’s delicious every time!
Lastly, like all of the canning recipes I’ve published so far, Canned Stewed Tomatoes uses only the water bath canning method. This is a great recipe for a rainy Saturday afternoon when all you want to do is stay inside. You can find more water bath canning recipe ideas on my Preserves and Pickles page.
QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!
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Canned Stewed Tomatoes
Equipment
- 8 500 ml mason jars with screw bands and new, unused sealing discs.
- Water Bath Canner with Jar Rack
- Jar Wrench/Lifter
- Canning Funnel
- Ladle
- Non-metallic Bubble Remover
- Magnetic Lid Lifter
Ingredients
- 24 cups peeled and chopped tomatoes, (measured after being chopped – about 30 medium-sized tomatoes, see instructions below for easy peeling)
- 2 cups finely chopped celery, (measured after being chopped)
- 2 cups finely chopped onion, (measured after being chopped)
- 2 cups finely chopped green bell pepper, (measured after being chopped)
- 2 tablespoons sugar
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 3 teaspoons salt
- 3 teaspoons dried basil
- 1 teaspoon ground black pepper
Instructions
- Place the chopped tomatoes and all of the other ingredients into a large sauce pan or pot. Bring to a full boil over medium heat for 30 minutes, stirring often.
- In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil.
- Ladle the stewed tomatoes into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars.
- Use the non-metallic bubble remover to remove any air bubbles.
- Wipe down the rim of each jar with a damp paper towel to ensure none of the stewed tomatoes has come in contact with the rim.
- Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
- Screw on the screw bands until firm – do not apply pressure! Just use your fingertips to tighten the screw bands.
- Using the jar lifter, place the jars into the water bath canner with the boiling water.
- Boil for 20 minutes. Carefully remove each jar from the canner using the jar lifter. Try not to tilt the jars. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
- Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet for up to one year.
Notes
Nutrition
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Leslie says
I think this would be a great addition to my meatloaf recipe! I love that idea!! GREAT tip! Thank you for sharing this!!!
Mahy says
My favorite sauce base, that’s for sure. I love to make a lot of similar jars and enjoy them throughout a long period of time. I will need to try your water bath canning method as it does sound great!
Kelly says
Oh I love this! I’ve got limited canning experience but you make it sound so easy! I’m also growing tomatoes this year for the first time ever and I think this recipe would be a perfect use for them. Thanks!
Cheese Curd In Paradise says
I love this recipe! I grew up eating canned stewed tomatoes, and I agree with you on the skins- no thanks! This recipe is filled with flavor, and the tomatoes are just delicious! I can’t wait to make another batch!
Henry says
You have a wonderful blog, very tasty looking food, but are you sure this is safe to can like this, I have been canning for 40 years and according to Ball and The National Center For Food Preservation when canning tomatoes you must add an acid, lemon juice (bottled) or citric acid. Both say it is only safe to pressure can stewed tomatoes, you have added a lot of vegetables that have no acidity yet you do not add anything to bring the ph to a safe range for canning. Just because a jar seals does not make it safe. 20 minutes in a water bath to me does not seem like any where enough time, 35 minutes is the minimum time listed for tomatoes in a water bath in any book I have for pint jars, and those are for just tomatoes without the added vegetables. Is this some new method that just came out or is it a recipe you you wrote yourself, is it safe. I am by far not an expert and often go a little renegade canning but stay within safe canning guidelines.
byronethomas@gmail.com says
Hi Henry – no, I am not claiming to write about a new canning method. I have been canning for 20 years and I have never used lemon juice or any other acid in any of my canned tomato recipes. If you have a tried and tested canning method that you prefer, you should use that one. Thank you for your lovely complement! 🙂
Renee says
You’re right, you do need to add lemon juice and can tomatoes for a minimum of 35 minutes, also there has to be at least 1 inch of water over the top of any jar in water bath canning, only in pressure canning does the water level stay low. Most salsas are water bath canned, so if you add the lemon juice, ( 1 tbsp per pint ) make sure the jars are covered by at least 1 inch of water and process for 35 minutes this recipe would be safe. The recipe looks great, however the canning method used here is not safe, no matter What anyone suggest “works for them” a sealed jar Does not mean its a safe jar. .. I will be trying this recipe, it is well written and I’m sure it’s delicious..
LESLIE says
Thank you. I was wondering where the lemon juice was listed if at all and about the canning time. Thank god I read the comments!
Renee says
Hello, Leave enough head space, 1” plus room for 1 tablespoon of lemon juice on the top of each jar.
PeggySue says
Thank you. I was wondering about the missing acid. Also how much head space should I leave?
Evie says
Hi. Do you put the lemon juice after cooking the stewed tomatoes? Thank you!
Bonnie says
I did tomatoes for years with celery and peppers and no lemon juice and never killed anyone luckily! I do add a tin of tomato paste to the pot while they are simmering down. I add a tbsp of vinegar to each quart jar now. We learn as we go. When preparing a meal I like to saute my onions so I don’t add them to my stewed tomatoes I put salt in when they are stewing but I don’t put spices in as I may not like chili powder in my spaghetti and oregano in my chili. I do 10 pounds for 30 minutes.
Marion says
I agree with your comments and also follow the guidelines from the National Centre for Food Preservation. I will pressure can this recipe due to the amount of low acid veggies in the recipe.
Jeannie_gems says
I live in MN and have quite a large garden in the back yard. I grow many things that I can for over winter. (less trips to the grocery stor in the snow and cold. Healthier, too!) Most of what I grow in tomatoes, carrots, onions and green bell peppers for my canned tomato sauce. I have always wanted to try stewed tomatoes. I came across your recipe and gave it a go. I love it! The flavors are fabulous, using herbs that I grow in my garden. Thanks for the wonderful, easy recipe!
byronethomas@gmail.com says
Thank you, Jeannie! 🙂
Darelen Shave says
I just made a big batch of salsa , no lemon juice was used just 2 cups of vinegar , can you add vinegar in the stewed tomatoes for the acid?
Lisa Dyer says
Ice water bath works great. Makes quick work of peeling. I actually got 10 jars following this recipe. Tasty base
Bonnie says
I freeze tomatoes as they ripen and when they are all picked and in the freezer we can them. Before throwing in the freezer cut the stem end out. Just slip the tomato under the tap and the peel comes off but do it while still frozen.
Scott R says
This is an excellent idea! I have been trying to use up my tomatoes throughout the season in small batches, but saving some by freezing until the end of the season for a big batch is a great suggestion and it sounds like it makes peeling easy as well.
Sarah says
I made this recipe last year! It was so good I made it again today! My husband loves to use them in instant pot vegetable beef soup and beef stew. I did add a tsp of lemon juice to each pint. Didn’t last year and didn’t make anyone sick. Thanks for the recipe! It’s one of my favorites!
byronethomas@gmail.com says
Thank you, Sarah. I’m making a new batch next week to re-stock my pantry too.
Virginia says
Thanks for the great recipe. turned out perfect with roma tomatoes , added lemon juice to each pint.
I used boiling water bath canning method and tastes great.
been using this canning method just as my grandmother did, also am still using her old canner!
Angela says
I did the same by adding the lemon juice to the recipe and I also still use my grandmother’s canner 😊
Beverly says
I have been canning for over 50 years and I would never use the water bath for stewed tomatoes. You need a presurer cooker or you are taking a chance on getting botulism. Years ago they used it but have since found out it is not safe to use the water bath as todays tomatoes don’t have the acid as they used to have. For years now ithe water bath is not recommended for tomatoes or stewed tomatoes.
Pete says
If adding lemon juice do you put in the jar first or put it in last on the top ??
Mickey Cashen says
In the bottom of the jar first.
Patricia A Kramer says
Fabulous recipe. 6 Stars out of 5. We are eating the tomatoes right out of the jar without even heating them up!
Lily O'Loughlin says
How can you possibly fit 24 cups of tomatoes, 2 cupes of celery, 2 cups of onion, and 2 cups of peppers into 8 500 ml jars? 500 ml is 2 cups. 2 times 8 equals 16 cups, but you have 30 cups of ingredients.
byronethomas@gmail.com says
Because it all cooks down and the moisture will evaporate.
Vicki says
Love this! Turned out amazing and can’t wait to put a jar in lentil soup this winter. It will make it so easy. Making more today after a neighbor gifted me a 5 gallon bucket of tomatoes. 😁
Karen Campbell says
Loved this recipe!!!!
Very easy ingredients. The method was laid out perfectly, easy to follow. I actually forgot how to do a water bath properly. I did 25 lbs of Roma tomatoes. They are sooo yummy.
The only thing I changed was the chili powder. I used garlic powder. I use that *#&t in everything. Lol
Thank you for making 25 lbs of tomatoes go so easily!! I’m off to check out pickles…..
K says
I meant to attach this to my comment above. From one foodie to another foodie. Food safety is my life!
https://www.simplycanning.com/botulism/
Debra says
I had to use 90 San Marzono tomatoes to make 12 cups of tomatoes, should the recipe say 30 lbs instead of 30 tomatoes.
Erika says
The first time I tried this wonderful recipe I had just read the comments and I added lemon juice. This last time, I got distracted and forgot the lemon juice, just followed the recipe. Spent some time debating…. PROBABLY just fine, but worth the risk? Throw it out, or freeze it and waste those lids? Did some more research AND turns out, if you’re unsure, as an extra precaution you can boil for 10 minutes (at 1000 feet, plus one minute for each additional 1000 feet) to kill the toxin! Solved my dilemma!
Katherine says
Hi Erika, I am just coming across this recipe and the comments when you say you boil it for 10 minutes when do you do that just before you’re going to use them in a recipe?
Cindy Taylor says
Loved this recipe! I used my garden tomatoes, so a variety of Roma, beef steak and early girls. Chopped and put in a strainer over a bowl to release extra juices. Your recipe made for an easy step by step instructions and tastes wonderful, so much better than the bought canned varieties. I look forward to eating not only as a side dish (just put some Worcestershire sauce on top), but also in spaghetti, chili, etc. I did put a tbsp.of lemon juice in bottom of the jar before topping with tomatoes and hot water bath for 35 minutes. Thanks to you for the inspiration!
Ann says
I have so many garden fresh tomatoes that are almost ready – will be making this recipe soon! I have been wanting to try a new canned stewed tomato recipe this year.
Jamie says
Wow! These canned stewed tomatoes look amazingly delicious and very yummy! A perfect thing for our pasta dishes’ flavor and taste! I’ll definitely make this at home!
Amy Liu Dong says
I can’t wait to make this and can’t wait to use this for my other recipes. Thank you!
Wanda Bergquist says
Lord Byron, Fabulous recipe for Delicious stewed tomatoes! Brings back childhood memories!
Our LARGE Family used this OFTEN as a Base for soups, chili, meatloaf and even sloppy joes.
I tweaked my recipe slightly. I OMIT the Chili powder & Basil & simply add it in to my meal, as desired.
Instead, I added 1/4 C. Worcestershire sauce and 2 T. Knorr Tomato 🍅 Base to the 36 Med.- Lg. Tomatoes I had heating up. And Yes, I add 1 t. Lemon juice to each Hot jar BEFORE filling. Process in Hot Water bath for 30 minutes. I turn off canner & Let jars Rest for five minutes, THEN remove to cool. Never had any issues. Thankful for the Harvest and your recipe.
Donna says
This was the first recipe I made after deciding to can. This is the 3rd summer with this recipe. Good thing too because it is so tasty. You gave me the confidence to try other canning recipes. But this is the favorite, my husband will grow as many plants as I want as long as I do your recipe. Thank you so much
byronethomas@gmail.com says
Ha! I’m so happy to hear that, Donna. Canning is really not so difficult, is it? I understand that it can seem imtimidating at first, but once you get the basics down, it’s smooth sailing.
Susie says
Does anyone use a steam canner? I read they are now approved by the extensions. I have been using mine for years. I do believe in the lemon juice.